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Guest Chef Recipes: Parsnips with Nancy Drew


We are so excited to show you three plant-based dishes that our Guest Chef, Nancy, who works with Nomad Cooks, created. The common hero ingredient of each of the following dishes is parsnip; Parsnip Shawarma, Creamy High Protein Parsnip Soup and Olive Oil Parsnip Cake. Parsnips are such a versatile winter vegetable and we hope this inspires you to use them in a slightly different way than what you might already know and love!

Creamy High Protein Parsnip Soup


  • 3 parsnips

  • 4 shallots

  • 1 bulb of garlic

  • 50ml Belazu Early Harvest Arbequina Extra Virgin Olive Oil

  • 3 tbsp blond Miso, or to taste

  • 2 tbsp rice vinegar

  • Thumb size piece of ginger

  • 1.5 litre vegetable stock

  • 400g Belazu Chickpeas

  • ¼ tsp cayenne pepper, or to taste

  • Cooked green lentils (to finish)

  • Belazu Extra Virgin Chilli Infused Oil (to finish)




  1. Roughly chop parsnip & shallots

  2. Crush the garlic, with skin on

  3. Pop all onto a baking tray. Drizzle with olive oil and a little salt (miso will give us the salt later so only a little to roast)

  4. Peel the ginger

  5. When oven ingredients are cooked (i.e., parsnip is soft - onions are starting to brown) take them out. Allow them to cool a little, and then remove the garlic from its skin. This should take around 20 minutes on 170C. 

  6. Blend with ginger, veg stock, miso, cayenne pepper and rice vinegar, until smooth

  7. Add the chickpeas and blend again until smooth (Note: If the soup is very thick add some water or plant milk to loosen it out a little).

  8. Lastly fry off your lentils in some olive oil and salt, until crisp.

To serve:

  • Ladle some soup into bowl, top with crispy lentils and a drizzle of chilli oil. Tip: if you have any of those parsnip peel crisps leftover, pop them on top too for some extra crunch!

Parsnip Shawarma

Ingredients for Roasted Parsnips:

  • 1 large parsnip (or two medium-sized parsnips)

  • 2 tbsp Belazu Shawarma Paste

  • 20ml Belazu Early Harvest Arbequina Extra Virgin Olive Oil

  • Salt - to taste

Ingredients for Tahini Sauce:

  • 100g Belazu Tahini

  • 1 tbsp Belazu Pomegranate Molasses

  • 75ml Water

  • 10g Belazu Extra Virgin Chilli Infused Oil (or more depending on your spice preference!)

  • Salt - to taste

Ingredients for Grain Mix:

  • 200g Belazu Freekeh or other grains

  • 400ml water

  • ⅓ bunch parsley

  • ⅓ bunch coriander

  • 50g raisins

  • 1 lemon, juiced

  • 10ml Belazu Early Harvest Arbequina Extra Virgin Olive Oil

  • ½ small red onion

  • 70g sunflower seeds

  • 3 tbsp cumin seeds

  • 5 tbsp capers

Ingredients for Harissa Hazelnuts:

  • 100g hazelnuts (can already be toasted)

  • 2 tbsp Apricot Harissa

  • Salt - to taste


Method for Roasted Parsnips:

  1. Peel the parsnips - save the peels

  2. Baste the parsnips with olive oil, shawarma paste, and salt

  3. Wrap in baking paper - sealing it like a little bag so it’s steaming in the shawarma mix- and place in the oven for 18 minutes in a 180C fan oven (Tip: Time may vary slightly depending on the size of the parsnip/s. Pinch the parsnips to make sure it's soft before removing them from the oven: You can do this while it’s still in its baking paper bag)

Method for Tahini Sauce:

  1. Whisk all the ingredients together in a bowl until smooth. (Tip: You can add more or less water, depending on your preferred consistency).

Method for Grain Salad:

  1. Boil chosen grains in water, as instructed on packaging

  2. Toast the sunflower seeds until golden

  3. Toast cumin seeds until

  4. Pulse both together to combine into a crumble after both are toasted separately

  5. Roughly chop the parsley, red onion, coriander & capers

  6. Lightly heat the lemon juice and add the raisins to get them to soak the lemon juice

  7. Combine all the prepared ingredients in a bowl, and drizzle with olive oil

  8. Season to taste Harissa Hazelnuts

Method for Hazelnuts:

  1. Roast hazelnuts until golden (approx. 10 mins at 160C). (Tip: keep checking on them to make sure that they are not burning)

  2. Lightly pulse the hazelnuts in a food processor or chop them by hand into a rough crumb

  3. Combine with the Apricot Harissa Return to oven and roast lightly again for 5 minutes on a 160C fan


Olive Oil Parsnip Cake


  • 180g Belazu Early Harvest Arbequina Extra Virgin Olive Oil

  • 100g raw cane sugar (or demerara)

  • 70g coconut sugar (or brown)

  • 1tsp baking powder

  • 1 tbsp cinnamon

  • 180g red apple

  • 100g walnuts

  • 100g grated parsnip

  • 250g flour (can be 100g of white flour and 150g of wholemeal flour)




    1. Grate parsnips

    2. Cut apple into quarters 

    3. Place olive oil, sugars, apple, cinnamon and 50g of the walnuts into the blender and blend

    4. Combine flour and baking agent in a bowl Add wet mix to dry mix, and then add the grated parsnip

    5. Mix well

    6. Add the remaining walnuts to the mix, crushing them in your hand beforehand to break them up

    7. Transfer to a lined baking tin - can be loaf tin or round Bake on 180C for 35-40 mins. Tip: Check on the cake at 30 mins to make sure it won’t overbake. Baking time is dependent on oven type and baking tin).

    To serve:

    • Enjoy with some vegan coconut whipping cream & orange zest!

    Will you be giving any of these easy-to-follow recipes a go?